# Components:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1/4 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Rice
04 - 2 cups cooked jasmine or basmati rice (about 3/4 cup uncooked)
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - Zest and juice of 1/2 lemon
→ Garnishes
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges for serving
# Directions:
01 - Sprinkle salt and black pepper evenly over the shrimp.
02 - In a large skillet over medium heat, melt 2 tablespoons of butter with olive oil.
03 - Add finely minced garlic to the skillet and sauté for 1 minute until fragrant without browning.
04 - Arrange shrimp in a single layer and cook 2 to 3 minutes per side until opaque and pink.
05 - Stir in crushed red pepper flakes if using, lemon zest, and lemon juice. Add remaining tablespoon of butter and swirl the pan to melt.
06 - Take the skillet off the heat to prevent overcooking.
07 - Divide cooked rice evenly among four serving bowls.
08 - Place the garlic butter shrimp atop the rice and spoon sauce over the bowls.
09 - Sprinkle with chopped fresh parsley and add lemon wedges alongside. Serve immediately.
